On Wed, 05 Aug 2009 13:51:36 -0400, Goomba wrote:

> Tracy wrote:
>
>> Ritz crackers with cheddar and grape jelly is good too. I have never had
>> guava but I have been meaning to.
>>
>> Thanks for the reminder.
>>
>> Tracy
>
> The boxes of Goya's Guava Paste (pasta de guayaba) cost about $2.69 at
> my Publix. Go get some and try it with some good cheddar. It is a
> sticky block that you have to peel the plastic off and your fingers will
> stick to it, but once you get it uncovered it is easy to slice it up.
> Good stuff, and I like it much better than guava jelly in a jar.

is this in the freezer section, or with the rest of the goya stuff on the
shelf?

your pal,
blake

On Thu 06 Aug 2009 06:09:28a, Jean B. told us...

> Wayne Boatwright wrote:
>> I've never seen soybean butter, but I doubt I would like it, although I
>> do like roasted soybeans. I don't like nut butter in general, except
>> for extra chunky peanut butter.
>>
> Lightbulb flash. Unroasted almond butter with almond extract or
> oil.... Zooming along... paired with Barb's cherry preserves.
>

Nope, sorr, but don't think I'd like that at all.

--
Wayne Boatwright
------------------------------------------------------------------------
Eat little, sleep sound. Iranian Proverb

On Aug 5, 9:01*pm, "Jean B." > wrote:
> John Kane wrote:
> > On Aug 5, 2:42 pm, "Jean B." > wrote:
> >> George Leppla wrote:
>
> >>> "Goomba" > wrote in message
> ...
> >>>> Wayne Boatwright wrote:
> >>>>> But back to peanut butter, one of my favorites as a child was peanut
> >>>>> butter, crisp bacon, and a slice of onion.
> >>>> Peanut Butter and Bacon on toast!! I've never added onion but can
> >>>> imagine it being good.
> >>> I have a cruising friend who loves bacon and mustard on toast for
> >>> breakfast.... usually washed down with hot chocolate. *It is one of her
> >>> "guilty pleasures" every time she does on a cruise.
> >>> George L
> >> I will try to forget I ever saw this!!!!!
>
> > Well it is a bit revolting but nowhere near as bad as bacon and peanut
> > butter.
>
> > John Kane, Kingston ON Canada
>
> No, I think I might LIKE the bacon and mustard!

Well with a good hot mustard or a good Dijon it does not really sound
all that bad. I was thinking of the standard French's yellow stuff
( ugh I'm still shuddering).

John Kane, Kingston ON Canada

On Aug 6, 9:04*am, "Ophelia" > wrote:
> "Jean B." > wrote in message
>
> ...
>
> > Ophelia wrote:
> >> I don't like peanuts at all. *They are not 'nuts' which is probably the
> >> reason I don't like them. *I do however, like nuts
> > Okay, that's a point. *I guess perhaps you also wouldn't like soybean
> > butter (beyond the possible health issues).
>
> I have no idea *The only butter I have, is what comes from a cow

Butter comes from cows? I grew up on a dairy farm and I don't
remember that.
I'd have thought those bricks would be hard on the cow.

John Kane, Kingston ON Canada

On Aug 6, 5:32*am, "ViLco" > wrote:
> Ophelia wrote:

>
> (*) passatelli: I love to make these when I have some good broth, just mix
> some grated parmigiano, a beaten egg, a pinch of AP flour and freshly gated
> nutmeg and you'll make 3 persons happy
> And don't trust those recipes where they add breadcrumbs, that's cheap BS!
> Just parmigiano and a pinch of flour.

You'd better post a recipe. I had never heard of passatelli and when I
googled for a recipe they all seemed to call for breadcrumbs.

John Kane, Kingston ON Canada

"John Kane" > wrote
>Well with a good hot mustard or a good Dijon it does not really sound
>all that bad. I was thinking of the standard French's yellow stuff
>( ugh I'm still shuddering).

All the salt alone, ecckk. I love Grey Poupon country style on a fried egg
and cheddar sandwich. On pumpernickle is the best, but whole wheat will do.

On Aug 4, 3:23*pm, "Felice" > wrote:

Round roast beef and sweet pickles mixed with mayonnaise (about the
consistency of tuna salad) on white bread [1]

John Kane, Kingston ON Canada

1. Home-made of course. I think I can remember about 3 times in 15-20
years that we had 'store' bread in the house. It was nice getting
home from school about 4:30 just as the hot loaves came out of the
oven. Did you know that one 10 year old boy and one visiting priest
can eat a loaf of fresh hot bread in about 5 minutes?

"John Kane" > ha scritto nel messaggioOn
"ViLco" > wrote:
> Ophelia wrote:

>
> (*) passatelli: I love to make these when I have some good broth, just
> mix> some grated parmigiano, a beaten egg, a pinch of AP flour and freshly
> gated> nutmeg and you'll make 3 persons happy > And don't trust those
> recipes where they add breadcrumbs, that's cheap BS!
> Just parmigiano and a pinch of flour.

You'd better post a recipe. I had never heard of passatelli and when
Igoogled for a recipe they all seemed to call for breadcrumbs.

John Kane, Kingston ON Canada

That's becaise they are made with breadcrumbs except in Vilco's world. They
are a Medieval home pasta recipe and pretty good.

Victor Sack wrote:
>
> Felice > wrote:
>
> > Which was not spent in The Land of Peanut Butter and Jelly:
> >
> > Two slices of white sandwich bread
> > A generous slathering of Hellman's Mayo
> > Half a tin of King Oscar sardines
> > Two or three squirts of lemon juice
> > A thin slice of onion
> > Some crisp iceberg lettuce
> >
> > It doesn't get much better than this.
>
> For me, it was little open-faced sandwiches with but a single topping
> each: slices of white bread (baguette or similar), smeared with a bit of
> butter and topped with Hungarian salami, and French garlic sausage, and
> black rye also smeared with butter and topped with smoked eel, smoked
> halibut, and Kiel (or other Baltic) sprats. That used to be my
> breakfast for many years.
>
> Victor

That's more like what I grew up with as well. But add oatmeal bread with
Dutch cheese (doesn't matter which one..they're all good) or with
kokosbrood (thin slices of something distantly related to coconut ice)
or true pumpernickel with decent ham or salami...

ViLco wrote:
>
> Felice wrote:
> > Which was not spent in The Land of Peanut Butter and Jelly:
> >
> > Two slices of white sandwich bread
> > A generous slathering of Hellman's Mayo
> > Half a tin of King Oscar sardines
> > Two or three squirts of lemon juice
> > A thin slice of onion
> > Some crisp iceberg lettuce
> >
> > It doesn't get much better than this.
>
> Nice one, Felice.
> A sandwich from my childhood memories is a slice of white bread, buttered
> and sprinkled with white refined sugar. Those were the days
> --
>

Thanks for reminding me. Haven't done that in years. Breakfast tomorrow

Omelet wrote:
>
> In article >,
> "ViLco" > wrote:
>
> > Felice wrote:
> > > Which was not spent in The Land of Peanut Butter and Jelly:
> > >
> > > Two slices of white sandwich bread
> > > A generous slathering of Hellman's Mayo
> > > Half a tin of King Oscar sardines
> > > Two or three squirts of lemon juice
> > > A thin slice of onion
> > > Some crisp iceberg lettuce
> > >
> > > It doesn't get much better than this.
> >
> > Nice one, Felice.
> > A sandwich from my childhood memories is a slice of white bread, buttered
> > and sprinkled with white refined sugar. Those were the days
>
> <lol> You forgot the cinnamon...
> --
> Peace! Om


No no no! It's not cinnamon toast. Sugar only!

"Jean B." wrote:
>
> Becca wrote:
> > Ophelia wrote:
> >> "Omelet" > wrote in message
> >> news > >>
> >>> In article >,
> >>> "ViLco" > wrote:
> >>>
> >>>> A sandwich from my childhood memories is a slice of white bread,
> >>>> buttered
> >>>> and sprinkled with white refined sugar. Those were the days
> >>>>
> >>
> >> Oh yes! I had forgotten sugar sandwiches!!! Banana sandwiches too,
> >> with jam
> >>
> >
> > My brother made sandwiches using white bread, with butter on one side
> > and white Karo syrup on the other, with pecans sprinkled on it. My
> > sister and I would watch him eat it, but we never tried it. lol
> >
> > Becca
>
> OMG! Now I am conjuring up visions of a sandwich made of
> unobtrusive white bread (or possibly oatmeal bread), butter, brown
> sugar, and toasted pecans.
>
>

Run it under the grill/broiler and you're on! It's really good.

Ophelia wrote:
>
> sf wrote:
> > On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia" >
> > wrote:
> >
> >> Banana sandwiches
> >
> > don't forget the peanut butter!
> >
> > and peanut butter & dill pickles.
> >
> > Or peanut butter and honey... the list goes on. Peanut butter is a
> > wonderful springboard. <happy sigh>
>
> I am not quite sure how I tell you this.. but I don't like peanut butter

LOL same here more or less; the Maternal Unit likes it so we make it
from time to time. Didn't grow up with it. The peanut butter and bacon
thing mentioned upthread really threw me the first time an order came
for it at the restaurant that employed me LOL. Never even tried that
combo.

Arri London wrote:
>
> Omelet wrote:
>> In article >,
>> "ViLco" > wrote:
>>
>>> Felice wrote:
>>>> Which was not spent in The Land of Peanut Butter and Jelly:
>>>>
>>>> Two slices of white sandwich bread
>>>> A generous slathering of Hellman's Mayo
>>>> Half a tin of King Oscar sardines
>>>> Two or three squirts of lemon juice
>>>> A thin slice of onion
>>>> Some crisp iceberg lettuce
>>>>
>>>> It doesn't get much better than this.
>>> Nice one, Felice.
>>> A sandwich from my childhood memories is a slice of white bread, buttered
>>> and sprinkled with white refined sugar. Those were the days
>> <lol> You forgot the cinnamon...
>> --
>> Peace! Om
>
>
> No no no! It's not cinnamon toast. Sugar only!

Arri - While growing up, I often had buttered toast with sugar and
cinnamon. Not sure where it originated, but is was a good combo.

Bob

Arri London wrote:
>
> "Jean B." wrote:
>> Becca wrote:
>>> Ophelia wrote:
>>>> "Omelet" > wrote in message
>>>> news >>>>
>>>>> In article >,
>>>>> "ViLco" > wrote:
>>>>>
>>>>>> A sandwich from my childhood memories is a slice of white bread,
>>>>>> buttered
>>>>>> and sprinkled with white refined sugar. Those were the days
>>>>>>
>>>> Oh yes! I had forgotten sugar sandwiches!!! Banana sandwiches too,
>>>> with jam
>>>>
>>> My brother made sandwiches using white bread, with butter on one side
>>> and white Karo syrup on the other, with pecans sprinkled on it. My
>>> sister and I would watch him eat it, but we never tried it. lol
>>>
>>> Becca
>> OMG! Now I am conjuring up visions of a sandwich made of
>> unobtrusive white bread (or possibly oatmeal bread), butter, brown
>> sugar, and toasted pecans.
>>
>>
>
> Run it under the grill/broiler and you're on! It's really good.

You already thought this up? :-)

--
Jean B.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Becca wrote:
>>>>> Ophelia wrote:
>>>>>> "Omelet" > wrote in message
>>>>>> news >>>>>>
>>>>>>> In article >,
>>>>>>> "ViLco" > wrote:
>>>>>>>
>>>>>>>> A sandwich from my childhood memories is a slice of white bread,
>>>>>>>> buttered
>>>>>>>> and sprinkled with white refined sugar. Those were the days
>>>>>>>>
>>>>>> Oh yes! I had forgotten sugar sandwiches!!! Banana sandwiches too,
>>>>>> with jam
>>>>>>
>>>>> My brother made sandwiches using white bread, with butter on one side
>>>>> and white Karo syrup on the other, with pecans sprinkled on it. My
>>>>> sister and I would watch him eat it, but we never tried it. lol
>>>>>
>>>>> Becca
>>>> OMG! Now I am conjuring up visions of a sandwich made of
>>>> unobtrusive white bread (or possibly oatmeal bread), butter, brown
>>>> sugar, and toasted pecans.
>>>>
>>>>
>>> Run it under the grill/broiler and you're on! It's really good.
>> You already thought this up? :-)
>>
>> --
>> Jean B.
>
>
> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> nuts is always a good combination, as evidenced by the fact that you
> thought it up as well GMTA and all that.

Arri - have you considered adding a bit of cinnamon to that?
You might be surprised at the addition.

I had sugar/cinnamon toast often when I was young. I think have the
butter, cinimon and nuts on the toast would make a nice breakfast.

Bob

Bob

On Aug 4, 3:23*pm, "Felice" > wrote:
> Which was not spent in The Land of Peanut Butter and Jelly:
>
> Two slices of white sandwich bread
> A generous slathering of Hellman's Mayo
> Half a tin of King Oscar sardines
> Two or three squirts of lemon juice
> A thin slice of onion
> Some crisp iceberg lettuce
>
> It doesn't get much better than this.
>
> Felice

Not too far off from my DH's usual workday lunch. one Fluffernutter
on whole wheat (or whatever variant of it I've made that week), one
sardine sandwich on same, the kind mixed with tomato sauce, mayo, and
a sprinkling of salt and pepper (unless I make them, then I leave off
the salt).

Me, I'm still a fan of peanut butter and honey sandwiches, thank you
very much.

maxine in ri

"Jean B." wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Becca wrote:
> >>> Ophelia wrote:
> >>>> "Omelet" > wrote in message
> >>>> news > >>>>
> >>>>> In article >,
> >>>>> "ViLco" > wrote:
> >>>>>
> >>>>>> A sandwich from my childhood memories is a slice of white bread,
> >>>>>> buttered
> >>>>>> and sprinkled with white refined sugar. Those were the days
> >>>>>>
> >>>> Oh yes! I had forgotten sugar sandwiches!!! Banana sandwiches too,
> >>>> with jam
> >>>>
> >>> My brother made sandwiches using white bread, with butter on one side
> >>> and white Karo syrup on the other, with pecans sprinkled on it. My
> >>> sister and I would watch him eat it, but we never tried it. lol
> >>>
> >>> Becca
> >> OMG! Now I am conjuring up visions of a sandwich made of
> >> unobtrusive white bread (or possibly oatmeal bread), butter, brown
> >> sugar, and toasted pecans.
> >>
> >>
> >
> > Run it under the grill/broiler and you're on! It's really good.
>
> You already thought this up? :-)
>
> --
> Jean B.


Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
nuts is always a good combination, as evidenced by the fact that you
thought it up as well GMTA and all that.

Bob Muncie wrote:
>
> Arri London wrote:
> >
> > Omelet wrote:
> >> In article >,
> >> "ViLco" > wrote:
> >>
> >>> Felice wrote:
> >>>> Which was not spent in The Land of Peanut Butter and Jelly:
> >>>>
> >>>> Two slices of white sandwich bread
> >>>> A generous slathering of Hellman's Mayo
> >>>> Half a tin of King Oscar sardines
> >>>> Two or three squirts of lemon juice
> >>>> A thin slice of onion
> >>>> Some crisp iceberg lettuce
> >>>>
> >>>> It doesn't get much better than this.
> >>> Nice one, Felice.
> >>> A sandwich from my childhood memories is a slice of white bread, buttered
> >>> and sprinkled with white refined sugar. Those were the days
> >> <lol> You forgot the cinnamon...
> >> --
> >> Peace! Om
> >
> >
> > No no no! It's not cinnamon toast. Sugar only!
>
> Arri - While growing up, I often had buttered toast with sugar and
> cinnamon. Not sure where it originated, but is was a good combo.
>
> Bob

Cinnamon sugar on *toast only, yes. Not on untoasted bread. There is a
difference...

On Aug 4, 4:54*pm, Melba's Jammin' > wrote:
> In article >,
>
> *"Felice" > wrote:
> > Which was not spent in The Land of Peanut Butter and Jelly:
>
> > Two slices of white sandwich bread
> > A generous slathering of Hellman's Mayo
> > Half a tin of King Oscar sardines
> > Two or three squirts of lemon juice
> > A thin slice of onion
> > Some crisp iceberg lettuce
>
> > It doesn't get much better than this.
>
> > Felice
>
> Oh, I don't know about that, Fleece. *A radish sandwich is pretty good. *
> Sliced radishes between two buttered slices of *Wonder Bread. *Salt
> lightly.

Yeah, radishes with sweet butter. That was goood!

maxine in ri

In article >, Arri London >
wrote:

> > >> OMG! Now I am conjuring up visions of a sandwich made of
> > >> unobtrusive white bread (or possibly oatmeal bread), butter, brown
> > >> sugar, and toasted pecans.
> > >>
> > >>
> > >
> > > Run it under the grill/broiler and you're on! It's really good.
> >
> > You already thought this up? :-)
> >
> > --
> > Jean B.
>
>
> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> nuts is always a good combination, as evidenced by the fact that you
> thought it up as well GMTA and all that.

Sounds like quick and dirty "bread pudding" to me. ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Tue, 4 Aug 2009 15:23:37 -0400, "Felice" >
shouted from the highest rooftop:

>Which was not spent in The Land of Peanut Butter and Jelly:
>
>Two slices of white sandwich bread
>A generous slathering of Hellman's Mayo
>Half a tin of King Oscar sardines
>Two or three squirts of lemon juice
>A thin slice of onion
>Some crisp iceberg lettuce
>
>It doesn't get much better than this.

Not from my childhood, but from my wife's (who is British). She
introduced me to sardine sandwiches and I love them.

I introduced her to BLAT's.

But from my childhood the sandwiches I best remember a

1. Slices of white bread slathered in butter with sugar on top.

2. Peanut butter, jelly and banana (sometimes with a slice of cheese).

3. Velveeta cheese with lots of mustard and some lettuce.

4. Welch's grape jelly and peanut butter.

Later on I developed a great affection for delis that served swiss
cheese on rye with mustard and extra-hot horseradish sauce, a dill
pickle and a helping of potato salad.

My two favourites were Zuckey's (on Wilshire in Santa Monica) and
Cantor's (on North Fairfax in LA). There was also a deli on the
Pacific Coast Highway near Las Flores Canyon in Malibu, but I can't
remember the name. Their horse radish sauce was deadly.

When we have guests to stay and we get to lunch, I often get a request
for my swiss cheese, avocado, onion, lettuce and tomato sandwich with
mayo on rye. Or my tunafish salad, swiss cheese, avocado, tomato and
lettuce combo with mayo on rye. And a dear friend, who sadly died five
years ago, used to hang out for my BLAT.

Come to think of it, I also make a pretty good chicken, avo, tomato &
lettuce combo with mayo and my fried egg sandwiches - with tomato,
lettuce, mayo and ketchup - are pure gluttony.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Bob Muncie wrote:
>
> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> >>> "Jean B." wrote:
>
<snip>

> >>>> OMG! Now I am conjuring up visions of a sandwich made of
> >>>> unobtrusive white bread (or possibly oatmeal bread), butter, brown
> >>>> sugar, and toasted pecans.
> >>>>
> >>>>
> >>> Run it under the grill/broiler and you're on! It's really good.
> >> You already thought this up? :-)
> >>
> >> --
> >> Jean B.
> >
> >
> > Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> > nuts is always a good combination, as evidenced by the fact that you
> > thought it up as well GMTA and all that.
>
> Arri - have you considered adding a bit of cinnamon to that?
> You might be surprised at the addition.
>
> I had sugar/cinnamon toast often when I was young. I think have the
> butter, cinimon and nuts on the toast would make a nice breakfast.
>
> Bob
>
> Bob


Prefer it without the cinnamon but it's not awful with But cinnamon
is good for the health these days.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > "Jean B." > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "Jean B." > wrote:
> >>>
> >>>> I don't need the sweetness, but I do like the salt. In fact, I
> >>>> usually mix in more salt now, since I have to stir it anyway. I
> >>>> used to prefer Wild Oats' organic chunky PB. Now my daughter
> >>>> prefers Trader Joe's (unfortunately, their only organic chunky PB
> >>>> is made from Valencia peanuts). I have just discovered Teddie's
> >>>> natural, which is rather good but undersalted. I recently bought
> >>>> their PB that contains flax seeds too, but I haven't yet tried it.
> >>>> Unfortunately that isn't ultra-chunky.
> >>>>
> >>>> --
> >>>> Jean B.
> >>> You could try Laura Scudders. That's what I get for dad.
> >>>
> >>> The ingredients list is:
> >>>
> >>> Peanuts and salt. ;-)
> >> Is it chunky?????
> >
> > You can get it both ways. Either smooth or with nut bits.
>
> I'll check it out when I am next looking for PB.

Cheers!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> > Classic Green Bean Casserole with toasted onions? <g>
>
> Ugh. I like my mom's version better.

I've actually never made that casserole, just read about it a lot around
the holidaze.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> Wayne Boatwright wrote:
> > On Wed 05 Aug 2009 06:13:53p, Mark Thorson told us...
> >
> >> Goomba wrote:
> >>> Mark Thorson wrote:
> >>>
> >>>> I don't know about the tomato soup, but Campbell's
> >>>> totally screwed up the cream of chicken soup.
> >>>> All I ever used to buy it for was making creamed
> >>>> spinach, and now it can't be used for that.
> >>>>
> >>>> Fortunately, there are some generic/store brand
> >>>> cream of chicken soups that are copies of the
> >>>> old Campbell's cream of chicken. Those soups work fine for making
> >>>> creamed spinach.
> >>> Have ya ever considered using.. you know.. cream for this instead of a
> >>> can of modified starch?
> >> No, because I avoid saturated fats. Also, my mom's
> >> creamed spinach recipe is simple as dirt, only two
> >> ingredients. And I like her version, it's what I
> >> consider creamed spinach to be.
> >>
> >
> > I'm sure I would prefer the taste of cream to the flavor of chicken when
> > added to spinach.
> >
> And I would prefer sour cream. :-)

Mm, thanks for that idea. As much as I adore sour cream, I'd not thought
of it!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Sandwiches from my childhood - all on white bread, IIRC, sometimes home
made.

Cheese (tasty cheddar) and pickled onion
Vegemite
Vegemite and iceberg lettuce
Devon (similar to bologna I think) and tomato sauce (ketchup)
Leftover cold sausages and tomato sauce
Pickled onions and barbecue sauce

Others have mentioned sugar sandwiches - these were very rare but I do
remember having them on one or two occasions. Also banana or apple
sandwiches, with the fruit liberally sprinkled with white sugar :-)


--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Sat, 08 Aug 2009 04:58:25 GMT, Rhonda Anderson
> shouted from the highest rooftop:

>Sandwiches from my childhood - all on white bread, IIRC, sometimes home
>made.
>
>Cheese (tasty cheddar) and pickled onion
>Vegemite
>Vegemite and iceberg lettuce
>Devon (similar to bologna I think) and tomato sauce (ketchup)
>Leftover cold sausages and tomato sauce
>Pickled onions and barbecue sauce
>
>Others have mentioned sugar sandwiches - these were very rare but I do
>remember having them on one or two occasions. Also banana or apple
>sandwiches, with the fruit liberally sprinkled with white sugar :-)

Those were the sandwiches the kids (all Kiwis) grew up with. Then I
introduced my Yank sandwiches to them and we went sandwich crazy.

Tasty cheese is still one of my favourites (esp with pickles), but I'm
afraid I've never developed a fondness for Vegemite or Marmite. But as
the "morning help" I make my wife toast with margarine (she likes it
better than butter for some strange reason) and Vegemite on most
mornings before I boil the kettle.

That pickled onions and barbecue sauce sounds interesting ... I might
just have to try that one.

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

bob in nz > wrote in
:


>
> That pickled onions and barbecue sauce sounds interesting ... I might
> just have to try that one.
>
> --

Don't recall the origins of that one, but I did make it for myself quite a
bit as a teenager. It would have been just a standard supermarket barbecue
sauce (probably ETA brand - that's the one I recall Dad buying most often).


--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Wed, 05 Aug 2009 21:12:06 -0400, "Jean B." > wrote:

>Lou Decruss wrote:
>> On Tue, 4 Aug 2009 15:23:37 -0400, "Felice" >
>> wrote:
>>
>>> Which was not spent in The Land of Peanut Butter and Jelly:
>>>
>>> Two slices of white sandwich bread
>>> A generous slathering of Hellman's Mayo
>>> Half a tin of King Oscar sardines
>>> Two or three squirts of lemon juice
>>> A thin slice of onion
>>> Some crisp iceberg lettuce
>>>
>>> It doesn't get much better than this.
>>>
>>> Felice
>>
>> Cheap liver sausage, open faced with honey. Can't eat them now.
>>
>> Heavily buttered bread smothered with dark karo. Can't eat them now.
>>
>> Lou
>
>Liver sausage with HONEY! Now that's something I find hard to
>imagine.

It is pretty weird. My mom would put the combo on crackers too and
we'd think we were eating grown-up snacks.

Lou

In article >,
Bob Muncie > wrote:

> So what do you do about the "sweetness" of the canned tomato soup? I can
> relate to preferring the more creamy delivery, but most of the canned
> soups I've tried were so sweet, they make you not want to have a second
> spoonful.
>
> Bob

Make my own, and eliminate the sugar or HFCS.

That's the problem with most of them.

Honestly, just diluting tomato paste with your own brand of flavorings
works. No added sweeteners and it is easy.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
sf > wrote:

> >Thin brothy type soups totally turn me off unless they're filled with other
> >ingredients such as vegetables, meat, grains, etc. They strike me more as
> >beverage than something to eaten from a bowl. I will drink beef or chicken
> >broth, but only from a cup, no bowl and spoon required. :-)
>
> The one I had that I can't forget was maybe a medium soup. You
> definitely couldn't see the bottom of the bowl, but it wasn't creamy.
> OMG, it was tomato perfection! I'd never had one like that before -
> or since then. It was just one of those absolutely perfect soups that
> makes you say, "Why can't I find this all the time?"

Well, one can really make a chunky, hearty tomato soup out of freshly
blanched and peeled Roma tomatoes, if you want to go totally from
scratch. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Omelet wrote:
>
> Well, one can really make a chunky, hearty tomato soup out of
> freshly
> blanched and peeled Roma tomatoes, if you want to go totally from
> scratch. <g>

Here's an easy one (reposted) that I've made many times. It's good.

Dora

* Exported from MasterCook *

Creamy Tomato Soup

Recipe By ora

2 tablespoons butter
1 large onion -- peeled and chopped
1 carrot -- chopped
2 cloves garlic -- peeled and chopped
1 28 oz. can Italian plum tomatoes -- peeled
3 cups chicken broth -- defatted
1 small potato -- peeled, thinly sliced
2 tablespoons fresh basil or 2 tsp. dried basil
1/4 teaspoon nutmeg
salt and pepper
1 cup milk

Melt butter in a soup pot over low heat. Add onion, carrot and
garlic. Cook, covered, for 20 minutes, stirring occasionally, until
vegetables are tender and wilted.

Crush tomatoes in their liquid and add to the pot along with chicken
broth, potato, basil, nutmeg and salt. Cook, covered, over low heat
for 40 minutes, stirring occasionally. Let cool to room temperature.

Purée using a hand blender, adding milk in batches. Adjust
seasonings. Before serving, warm through over very low heat. Do not
boil.

Source:
"Clipping from old Sunday newspaper"


NOTES : I added a rounded tablespoon of sugar, to offset the acidity
of the tomatoes. You can leave it out if you want.

In article >,
"Dora" > wrote:

> Omelet wrote:
> >
> > Well, one can really make a chunky, hearty tomato soup out of
> > freshly
> > blanched and peeled Roma tomatoes, if you want to go totally from
> > scratch. <g>
>
> Here's an easy one (reposted) that I've made many times. It's good.
>
> Dora
>
> * Exported from MasterCook *
>
> Creamy Tomato Soup
>
> Recipe By ora
>
> 2 tablespoons butter
> 1 large onion -- peeled and chopped
> 1 carrot -- chopped
> 2 cloves garlic -- peeled and chopped
> 1 28 oz. can Italian plum tomatoes -- peeled
> 3 cups chicken broth -- defatted
> 1 small potato -- peeled, thinly sliced
> 2 tablespoons fresh basil or 2 tsp. dried basil
> 1/4 teaspoon nutmeg
> salt and pepper
> 1 cup milk
>
> Melt butter in a soup pot over low heat. Add onion, carrot and
> garlic. Cook, covered, for 20 minutes, stirring occasionally, until
> vegetables are tender and wilted.
>
> Crush tomatoes in their liquid and add to the pot along with chicken
> broth, potato, basil, nutmeg and salt. Cook, covered, over low heat
> for 40 minutes, stirring occasionally. Let cool to room temperature.
>
> Purée using a hand blender, adding milk in batches. Adjust
> seasonings. Before serving, warm through over very low heat. Do not
> boil.
>
> Source:
> "Clipping from old Sunday newspaper"
>
>
> NOTES : I added a rounded tablespoon of sugar, to offset the acidity
> of the tomatoes. You can leave it out if you want.

Saved to disk. I guess I missed it last time. <g>
What about adding baking soda to offset acidity?
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Becca wrote:
>>>>> Ophelia wrote:
>>>>>> "Omelet" > wrote in message
>>>>>> news >>>>>>
>>>>>>> In article >,
>>>>>>> "ViLco" > wrote:
>>>>>>>
>>>>>>>> A sandwich from my childhood memories is a slice of white bread,
>>>>>>>> buttered
>>>>>>>> and sprinkled with white refined sugar. Those were the days
>>>>>>>>
>>>>>> Oh yes! I had forgotten sugar sandwiches!!! Banana sandwiches too,
>>>>>> with jam
>>>>>>
>>>>> My brother made sandwiches using white bread, with butter on one side
>>>>> and white Karo syrup on the other, with pecans sprinkled on it. My
>>>>> sister and I would watch him eat it, but we never tried it. lol
>>>>>
>>>>> Becca
>>>> OMG! Now I am conjuring up visions of a sandwich made of
>>>> unobtrusive white bread (or possibly oatmeal bread), butter, brown
>>>> sugar, and toasted pecans.
>>>>
>>>>
>>> Run it under the grill/broiler and you're on! It's really good.
>> You already thought this up? :-)
>>
>> --
>> Jean B.
>
>
> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> nuts is always a good combination, as evidenced by the fact that you
> thought it up as well GMTA and all that.

Yeah. Twas good. Now really I do have to diet--after I have a
fried green tomato sandwich....

--
Jean B.

Omelet wrote:
> In article >, Arri London >
> wrote:
>
>>>>> OMG! Now I am conjuring up visions of a sandwich made of
>>>>> unobtrusive white bread (or possibly oatmeal bread), butter, brown
>>>>> sugar, and toasted pecans.
>>>>>
>>>>>
>>>> Run it under the grill/broiler and you're on! It's really good.
>>> You already thought this up? :-)
>>>
>>> --
>>> Jean B.
>>
>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
>> nuts is always a good combination, as evidenced by the fact that you
>> thought it up as well GMTA and all that.
>
> Sounds like quick and dirty "bread pudding" to me. ;-)

Except it's not wet.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>> Classic Green Bean Casserole with toasted onions? <g>
>> Ugh. I like my mom's version better.
>
> I've actually never made that casserole, just read about it a lot around
> the holidaze.

Ugh and more ugh.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Wayne Boatwright wrote:
>>> On Wed 05 Aug 2009 06:13:53p, Mark Thorson told us...
>>>
>>>> Goomba wrote:
>>>>> Mark Thorson wrote:
>>>>>
>>>>>> I don't know about the tomato soup, but Campbell's
>>>>>> totally screwed up the cream of chicken soup.
>>>>>> All I ever used to buy it for was making creamed
>>>>>> spinach, and now it can't be used for that.
>>>>>>
>>>>>> Fortunately, there are some generic/store brand
>>>>>> cream of chicken soups that are copies of the
>>>>>> old Campbell's cream of chicken. Those soups work fine for making
>>>>>> creamed spinach.
>>>>> Have ya ever considered using.. you know.. cream for this instead of a
>>>>> can of modified starch?
>>>> No, because I avoid saturated fats. Also, my mom's
>>>> creamed spinach recipe is simple as dirt, only two
>>>> ingredients. And I like her version, it's what I
>>>> consider creamed spinach to be.
>>>>
>>> I'm sure I would prefer the taste of cream to the flavor of chicken when
>>> added to spinach.
>>>
>> And I would prefer sour cream. :-)
>
> Mm, thanks for that idea. As much as I adore sour cream, I'd not thought
> of it!

Do you like a touch of horseradish? I usually don't, but if you do...

--
Jean B.

Lou Decruss wrote:
> On Wed, 05 Aug 2009 21:12:06 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>>> On Tue, 4 Aug 2009 15:23:37 -0400, "Felice" >
>>> wrote:
>>>
>>>> Which was not spent in The Land of Peanut Butter and Jelly:
>>>>
>>>> Two slices of white sandwich bread
>>>> A generous slathering of Hellman's Mayo
>>>> Half a tin of King Oscar sardines
>>>> Two or three squirts of lemon juice
>>>> A thin slice of onion
>>>> Some crisp iceberg lettuce
>>>>
>>>> It doesn't get much better than this.
>>>>
>>>> Felice
>>> Cheap liver sausage, open faced with honey. Can't eat them now.
>>>
>>> Heavily buttered bread smothered with dark karo. Can't eat them now.
>>>
>>> Lou
>> Liver sausage with HONEY! Now that's something I find hard to
>> imagine.
>
> It is pretty weird. My mom would put the combo on crackers too and
> we'd think we were eating grown-up snacks.
>
> Lou

I wonder whether anyone else on earth has eaten that combo?

--
Jean B.

"Jean B." wrote:
>
> Arri London wrote:
> >
<snip>
> >
> >
> > Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> > nuts is always a good combination, as evidenced by the fact that you
> > thought it up as well GMTA and all that.
>
> Yeah. Twas good. Now really I do have to diet--after I have a
> fried green tomato sandwich....
>
> --
> Jean B.

But but but...tomatoes are very good for you